Preheat oven to 180 C/350 F. Butter a 10 inch pie pan or deep dish pie pan. Combine the flour, ground almonds, salt and baking powder in a bowl and whisk with a fork. Combine the milk and creme fraiche in a bowl and allow to sit for a few minutes.
In another bowl cream the butter until light and airy. Gradually add in the sugar until the mixture is light and fluffy. Beat the egg and then add to the butter and sugar mixture bit by bit whisking well in between each addition. The mixture should resemble mayonnaise. Gently fold in the flour and almond mixture alternately with the milk and creme fraiche. Mix gently until just combined. Pour the mixture into the prepared pie dish. Top with the prepared strawberries and then sprinkle with the remaining sugar. Bake for about 50-60 minutes until a tester comes out clean. There may be bits of gooey strawberry and this is fine, but the cake tester should come out without a trace of batter. You may need to bring down the temperature of the oven a bit if the top of the cake is getting too brown.
Leave to cool (if you can wait) and then serve up in wedges. A dollop of creme fraiche would be nice on the side as would a little bit of lightly whipped cream.
You can reduce the amount of sugar a bit by using some of the 200g to sprinkle on top of the strawberries before baking. I reserved 2 tablespoons from the total amount and this worked out to be just about right.
I think this cake would be fabulous with any fruit. Peaches, raspberries, blueberries or cherries would be delicious during the summer. I can also see myself using rhubarb or pears when these are in season.